Zucchini Noodles with Pesto

Zucchini Noodles with Pesto is a delicious green goddess salad. The mild flavor and texture of the zucchini complement the bold and flavorful pesto sauce. Additionally, zucchini noodles are a healthy and low-carb alternative to traditional pasta, making it a popular choice for those following a specific diet.

Here are some tips to encourage kids to eat more vegetables

1. Offer a variety of vegetables and let them choose which ones they want to eat.
2. Make veggies fun by cutting them into fun shapes or arranging them into colorful patterns.
3. Get kids involved in the cooking process by having them help wash and chop vegetables.
4. Serve vegetables as a snack with dip or hummus.
5. Try roasting vegetables to bring out their natural sweetness.
6. Make vegetables a regular part of meals by including them in dishes like soups, stews, and pasta sauces.
7. Be a good role model and show your kids that you enjoy eating vegetables too.

OTHER IDEAS:

Caprese salad

Watermelon and Mango Salad

Black Bean Fiesta Salad

Ingredients

FOR THE PESTO SAUCE:

• Basil leaves: Tear the leaves from the stems and wash them thoroughly. Use a salad spinner to dry the leaves. Or pat them dry with a paper towel before placing them in the food processor.
• Parmesan cheese: Buy fresh Parmesan cheese 
• Olive oil: Use extra virgin olive oil
• Pine nuts: You can also use cashews
• Garlic cloves
• Salt and pepper to taste

FOR THE ZUCCHINI NOODLES:

• Zucchini: Use a spiralizer or julienne peeler
• Pesto sauce
• Parmesan cheese
• Grape tomatoes: This is optional
• Fresh whole basil leaves for garnish

How to make Zucchini Noodles with Pesto Sauce

PESTO:

1. In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese.
2. Pulse until the ingredients are finely chopped.
3. While the food processor is running, slowly drizzle in the olive oil until the sauce is smooth.
4. Season with salt and pepper to taste
5. Add 1/4 cup to the Zucchini Noodles and store the rest in an airtight container in the refrigerator for up to a week. 

ZUCCHINI NOODLES:

1. Spiralize the zucchini into noodles using a spiralizer or a julienne peeler.
2. Heat a large skillet over medium-high heat.
3. Add the zucchini noodles to the skillet and cook for 2-3 minutes until they start to soften.
4. Add the pesto sauce to the skillet and toss to combine with the noodles.
5. Cook for an additional 2-3 minutes until the noodles are coated with the pesto sauce and heated through. Option, to add the grape tomatoes
6. Remove from the heat and sprinkle with Parmesan cheese, salt, and pepper to taste. 
7. Serve warm. Garnish with fresh whole basil leaves. 

Recommended recipes

Zucchini Noodles with Pesto Sauce

Jen Paleracio

A low-carb alternative to traditional pasta. Pesto, made from fresh basil, pine nuts, and olive oil, is a flavorful and healthy sauce that adds a burst of flavor to the zucchini noodles. Overall, this dish is a tasty and healthy option for those looking for a lighter meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course, Salad

Cuisine American

Servings 4 people

Equipment

• Spiralizer or julienne peeler
• Skillet
• Food processor

Ingredients

  

FOR THE PESTO SAUCE

• 2 cups basil leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts
• 3 garlic cloves
• salt and pepper to taste

FOR THE ZUCCHINI NOODLES

• 4 medium zucchini, spiralized into noodles
• 1/2 cup of pesto sauce minced
• 1/4 cup Parmesan cheese
• 1/2 cup grape tomatoes, halves
• 1/4 cup fresh basil, for garnish

Instructions

 

FOR THE PESTO SAUCE

• In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese.
• Pulse until the ingredients are finely chopped.
• While the food processor is running, slowly drizzle in the olive oil until the sauce is smooth.
• Season with salt and pepper to taste.
• Use 1/4 cup to make the Zucchini Noodles and store the rest in an airtight container in the refrigerator for up to a week.

FOR THE ZUCCHINI NOODLES

• Spiralize the zucchini into noodles using a spiralizer or a julienne peeler.
• Heat a large skillet over medium-high heat.
• Add the zucchini noodles to the skillet and cook for 2-3 minutes until they start to soften.
• Add the pesto sauce to the skillet and toss to combine with the noodles.
• Cook for an additional 2-3 minutes until the noodles are coated with pesto sauce and heated through. Add the grape tomatoes, stir to combine.
• Remove form the heat and sprinkle with Parmesan cheese, salt, and pepper to taste.

Notes

 

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Keyword fresh basil, garlic, grape tomatoes, lemon, lemon juice, lemon zest, olive, Parmesan cheese, pesto, pine nuts, salt and pepper, zucchini, zucchini noodles

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Hi there! Nice to meet you. My name is Jen.

I’m a mom and a wife, and just like you, cooking is something I love to do! Let’s make something delicious but let’s not make ourselves run around like a chicken without a head. The recipes I share are inspired by my grandma’s cooking. She also thought me how to save time and money and eat better with fresh ingredients. I grew up in a household where home-cooked meals are part of our day-to-day life. Cooking is not a chore but a way of living and connecting with each other. I created these recipes to help everyday cooking simple and flavorful…

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